5/11/2020 PhysioEx Exercise 8 Activity 1

PhysioEx Lab Report

Exercise 8: Chemical and Physical Processes of Digestion
Activity 1: Assessing Starch Digestion by Salivary Amylase
Name: Nicole de León
Date: 5 November 2020
Session ID: session-884bb0ca-ecf5-a43b-7020-32c2f98ad12f

Pre-lab Quiz Results

You scored 100% by answering 6 out of 6 questions correctly.

1 The substrate for amylase is

You correctly answered: starch and carbohydrate.

2 Which of the following is true of enzymes?

You correctly answered: Their activity can be affected by temperature and pH.

3 The reagent IKI tests for the presence of

You correctly answered: starch.

4 Which of the following is not true of controls?

You correctly answered: A negative result with a positive control is required to validate the
test.

5 Which of the following is an end product of starch digestion?

You correctly answered: maltose and glucose.

6 Hydrolases are enzymes that break down large molecules into smaller subunits through the
addition of .

You correctly answered: water.

Experiment Results
Predict Question
1 Predict Question: What effect do you think boiling and freezing will have on the activity of
the amylase enzyme?

Your answer: Boiling will decrease amylase activity and freezing will have no effect.

Stop & Think Question i

https://media.pearsoncmg.com/bc/bc_0media_ap/physioex/10/ex8/act1/ 1/3
5/11/2020 PhysioEx Exercise 8 Activity 1

1 Tube 2 (amylase, starch, pH 7.0 buffer) appears to have the same amount of starch digested
as tube 3 (amylase, starch, pH 7.0 buffer) because

You correctly answered: freezing had no effect on the enzyme.

Experiment Data
Tube Reagent Reagent Reagent Treatment Time Temp IKI Benedict's
№ 1 2 3
pH 7.0
1 Amylase Starch Boiled 60 37 + -
Buffer
pH 7.0
2 Amylase Starch Frozen 60 37 - ++
Buffer
pH 7.0
3 Amylase Starch None 60 37 - ++
Buffer
Deionized pH 7.0
4 Amylase None 60 37 - -
Water Buffer
Deionized pH 7.0
5 Starch None 60 37 + -
Water Buffer
Deionized pH 7.0
6 Maltose None 60 37 - ++
Water Buffer
pH 2.0
7 Amylase Starch None 60 37 + +
Buffer
pH 9.0
8 Amylase Starch None 60 37 + +
Buffer

Post-lab Quiz Results

You scored 100% by answering 4 out of 4 questions correctly.

1 Tubes 3 (amylase, starch, pH 7.0 buffer), 7 (amylase, starch, pH 2.0 buffer), and 8 (amylase,
starch, pH 9.0 buffer) reveal that

You correctly answered: amylase activity was highest at pH 7.

2 This activity includes a number of negative controls. Which tube indicates that the amylase
solution was not contaminated with maltose?

You correctly answered: tube 4 (amylase, deionized water, pH 7.0 buffer).

3 Which tubes indicate that the deionized water did not contain contaminating starch or
maltose?

You correctly answered: tubes 4 (amylase, deionized water, pH 7.0 buffer), 5 (deionized
water, starch, pH 7.0 buffer), and 6 (deionized water, maltose, pH 7.0 buffer).
i
https://media.pearsoncmg.com/bc/bc_0media_ap/physioex/10/ex8/act1/ 2/3
5/11/2020 PhysioEx Exercise 8 Activity 1

4 Explain where and why salivary amylase would be most active.

You correctly answered: Salivary amylase would be most active in the mouth because pH 7 is
where its peak activity is.

Review Sheet Results

1 List the substrate and the subunit product of amylase.

Your answer:

El sustrato de la amilasa es el almidón y el producto es la maltosa y la glucosa.

2 What effect did boiling have on enzyme activity? Why? How well did the results this compare
with your prediction?

Your answer:

Como predije la ebullición desnaturalizó la enzima y la inactivó, además el congelamiento no

tuvo ningún efecto en la enzima.

3 At what pH was the amylase activity the most active? Describe the significance of this result.

Your answer:

La amilasa tuvo mayor actividad con un pH de 7.0 es por ello que es el mismo pH que se
tiene en la boca.

4 Briefly describe the need for controls and give an example used in this activity.

Your answer:

Los controles son necesarios para validar los resultados del experimento. Por ejemplo, en el
tubo 5 en donde la enzima que prueba una contaminación de glucosa en el almidón está
ausente.

5 Describe the significance of using a 37°C incubation temperature to test salivary amylase
activity.

Your answer:

La importancia de utilizar 37°C de temperatura en la incubación para la prueba de la

actividad de la amilasa salival radica en que es la misma temperatura en el que se encuentra
el cuerpo humano por lo que es ideal para la enzima.

i
https://media.pearsoncmg.com/bc/bc_0media_ap/physioex/10/ex8/act1/ 3/3